In a medium bowl, whisk together the flour and sugar. Add cold, cubed butter and using a pastry cutter or your fingers, work the butter into the flour mixture. The butter should be broken down into the size of peas and oat flakes. Pour the buttermilk into the center and using a fork bring the dough together. Make sure to moisten all the flour. You may need a little more buttermilk to bring the dough together. The dough should be shaggy but not super sticky and wet. Dumb the dough out onto a lightly floured surface. Gently knead into a dish. Wrap in plastic wrap and refrigerate for at least one hour and up to 24 hours.

Roll out the pie crust on a well floured surface, about 1/8 inch thick and 12 inches in diameter. Transfer pie crust to pie pan that's at least 2 inches deep and 9 inches in diameter. Trim the edges almost even with the edge of the pie pan. Crimp as desired with fingers or a fork. Cover with plastic wrap and refrigerate for at least 20 minutes and up to 2 hours.

Preheat the oven to 375 degrees F.

Whisk the pumpkin, eggs + yolks, light brown sugar, and maple syrup together until combined. Add the salt, cinnamon, ginger, nutmeg, cloves, evaporated milk, and vanilla. Whisk until everything is combined and the sugar has dissolved. Filling will be somewhat thick.

Pour the filling into the prepared pie crust leaving a 3/4 inch space. Do not fill to the top. Place the pie pan onto a baking sheet. Bake the pie for 10 minutes. Drop the temperature to 350 degrees F and continue to bake for 45 minutes. After the 45 minutes are up remove the pie from the oven and arrange the pecans on tip as desired. Continue to bake for 15 more minutes. Remove the pie from the oven and place on a wire cooling rack. Allow the pie to cool for at least 3 hours at room temperature. Rushing this process will cause cracks on the fillings surface.

Serve with whipped cream.